Hamilton Beach 32100 USE and CARE

READ BEFORE USE LIRE AVANT UTILISATION LEA ANTES DE USAR

Visit www.hamiltonbeach.com for our complete line of products and Use and Care Guides – as well as delicious recipes, tips, and to register your product online!

Rendez-vous sur www.hamiltonbeach.ca pour notre liste complète de produits et de nos manuels utilisateur – ainsi que nos délicieuses recettes et nos conseils !

¡Visite www.hamiltonbeach.com ( o

www.hamiltonbeach.com.mx (México) para ver otros productos de Hamilton Beach o para contactarnos!

Questions? Please call us – our friendly associates are ready to help. USA: 1.800.851.8900

EE. UU.)

Food Dehydrator

Déshydrateur

d’aliments

Deshidratador de

Questions ? N’hésitez pas à nous appeler – nos associés s’empresseront de vous aider. CAN : 1.800.267.2826

¿Preguntas? Por favor llámenos – nuestros amables representantes están listos para ayudar. EE. UU.: 1.800.851.8900 MEX: 01 800 71 16 100

Le invitamos a leer cuidadosamente este instructivo antes de usar su aparato.

840252501 ENv01.indd 1840252501 ENv01.indd 1 3/13/15 2:48 PM3/13/15 2:48 PM

alimentos

English ...................... 2

Français .................. 20

Español ................... 38

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following:

1. Read all instructions.

2. This appliance is not intended for use by persons (including

children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety.

3. Close supervision is necessary when any appliance is used by or

near children. Children should be supervised to ensure that they do not play with the appliance.

4. Do not touch hot surfaces. Use handles or knobs.

5. To protect against electric shock, do not immerse cord, plug, or

base in water or other liquid.

6. Unplug from outlet when not in use and before cleaning. Allow

to cool before putting on or taking off parts.

7. Do not operate any appliance with a damaged cord or plug,

or after the appliance malfunctions or is dropped or damaged in any manner. Call our toll-free customer service number for information on examination, repair, or adjustment.

8. The use of accessory attachments not recommended by the

appliance manufacturer may cause injuries.

9. Do not use outdoors.

10. Do not let cord hang over edge of table or counter, or touch hot

surfaces, including stove.

11. Do not place on or near a hot gas or electric burner, or in a

heated oven.

12. To disconnect, Pause or Reset/Stop the appliance and then

remove plug from wall outlet.

13. Do not use appliance for other than intended use.

SAVE THESE INSTRUCTIONS!

Other Consumer Safety Information

This product is intended for household use only.

w WARNING

a polarized plug (one wide blade) to reduce the risk of electric shock. The plug fits only one way into a polarized outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, have an electrician replace the outlet.

Electrical Shock Hazard: This product is provided with

The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the appliance. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over.

To avoid an electrical circuit overload, do not use another highwattage appliance on the same circuit with this appliance.

840252501 ENv01.indd 2840252501 ENv01.indd 2 3/13/15 2:48 PM3/13/15 2:48 PM

Parts and Features

*To order parts: US: 1.800.851.8900 www.hamiltonbeach.com Canada: 1.800.267.2826

Mexico: 01 800 71 16 100

Top Tray* (Note: Top tray has “TOP” molded into the center cap. This tray must always be in the top position)

BEFORE FIRST USE: Wash all removable parts in hot, soapy water. Rinse and dry.

Display

Lid*

Control Panel

Tray*

Base

840252501 ENv01.indd 3840252501 ENv01.indd 3 3/13/15 2:48 PM3/13/15 2:48 PM

Time/Temp (Hold for 2 seconds to change to °C or back to °F)

Mesh Screen* (To be used on small fruits, vegetables, and herbs to prevent dropping through the trays as food is drying and shrinking)

Fruit Roll Sheet* (To be used for making fruit leathers/fruit rolls only)

Start/Pause (Hold for 2 seconds to RESET/STOP)

How to Load Trays and Screens

Dehydrator Preparation

• The top tray must always be in the top position for proper drying.

• All five trays should be used during each drying, even if some are empty.

• It is best to dry one type of similar food at a time; for example, all fruits or all vegetables.

• Always leave trays in place until drying is complete. You may remove food from trays when acceptably dried.

Always place food in a single layer on each tray for even drying. Do not overlap fruits, vegetables, or meats or crowd trays.

Use the mesh screen for drying herbs and small pieces of fruits or vegetables.

If using a mesh screen, place screen in tray before adding food. For best results, only use mesh screens in the top two trays.

Use the fruit roll sheet for drying purees from fruits.

840252501 ENv01.indd 4840252501 ENv01.indd 4 3/13/15 2:48 PM3/13/15 2:48 PM

If using the fruit roll sheet, place sheet in the top tray. For best results, do not use more than two fruit roll sheets and place in the top two trays. Always stack the top tray last, before the lid, for proper drying.

How to Use the Dehydrator

NOTES:

• Food should be stored in an airtight container once properly cooled.

• To START, PAUSE, or RESET: Press the

• To Change Time or Temperature During Drying Without Pausing or Resetting:

Press the T once for time or twice for temperature. The last setting will flash. Use arrows to adjust. Unit will continue drying automatically at the new setting.

START/PAUSE

IME/TEMP button

button.

Plug in unit. Default time “00” will flash on the display.

Press the + or – arrow to set the drying temperature. Press

IME/TEMP button to adjust the

the T temperature for Fahrenheit. Press and hold the TIME/TEMP button for 2 seconds while TEMP is displayed to change from ºF to ºC. Temperature can be set from 100°F to 160°F in 5° increments. NOTE: Default setting is Fahrenheit. If you reset this unit or unplug it while it is set for Celsius, it will go back to Fahrenheit.

Press the + arrow to set the drying time. Maximum drying time is 48 hours, which can be set in 1-hour increments.

Press the T set the temperature. Default temperature “130” will flash on the display.

IME/TEMP button to

840252501 ENv01.indd 5840252501 ENv01.indd 5 3/13/15 2:49 PM3/13/15 2:49 PM

How to Use the Dehydrator (cont.)

Press the START/PAUSE button to start drying. The display will alternate from showing TIME and TEMP over the drying period.

If drying is complete before programmed time has ended, PAUSE or STOP unit and then unplug. Let food cool completely on trays or wire rack before storing.

840252501 ENv01.indd 6840252501 ENv01.indd 6 3/13/15 2:49 PM3/13/15 2:49 PM

6 7

To PAUSE to Check Food: Press the START/PAUSE button and unit will pause. Display will flash “PA.” Press the START/PAUSE button again to resume drying.

To RESET: Press and hold the START/ PAUSE button for 2 seconds; “00”

will flash in display. To continue drying, press set a new time and temperature.

TIME/TEMP

button to

To STOP “00” flashing: Press and hold the for an additional 2 seconds. “00” will still appear in display and not flash. If drying is complete, unplug the unit.

START/PAUSE

button again

Food Safety Tips

• For food safety, to help ensure any bacteria present are destroyed, choose pretreatment or post treatment from below:

• Pretreatment of Meat Prior to Dehydrating – Heat oven to 350°F

(177°C). Drain and discard marinade from meat. Pat dry with paper towels and place meat in a single layer, leaving a space around each piece on baking sheet. Bake 5 to 10 minutes or until internal temperature reaches 160°F (72°C). Poultry must reach 165°F (74°C). NOTE: This method may reduce drying time and may result in a drier texture.

• Post Treatment of Meat After Dehydrating – Heat oven to 275°F

(135°C). Line a large baking sheet with foil. Place jerky in a single layer, leaving a small space around each piece. Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat jerky dry with paper towels to remove any surface fats before storing.

• Marinating meats helps with the flavor and texture of jerky. Do not marinate meat longer than recipe or package directions call for.

TIP: Post treatment of meat after dehydrating may result in a more desirable jerky texture. Try each treatment to determine which jerky you like best.

• Visit www.usda.gov for any questions on meat and food safety.

• Never dehydrate meats with fruits and vegetables, due to crosscontamination of foods. Meats dry at a different temperature from fruits or vegetables.

• All dehydrated foods must be cooled completely before storing.

• For food safety, complete the food drying process. Do not start and stop the process for longer than 5 minutes. You may pause the process to check on the food’s dryness or to remove dehydrated pieces.

• Label and date all containers of dried foods.

840252501 ENv01.indd 7840252501 ENv01.indd 7 3/13/15 2:49 PM3/13/15 2:49 PM

Dehydrating Fruits and Vegetables

A. Food Preparation

• Always wash hands before starting food preparation.

• Wash all fruits and vegetables before preparation.

• Choose fruits and vegetables that are in season for the best flavor.

• Discard any fruits and vegetables that have bruises or mold.

• Cut foods the same thickness, size, or shape before drying to ensure even drying.

• Some foods, like garlic, onions, cauliflower, and broccoli, have a strong smell when drying.

B. Pretreatment

• Some fruits and vegetables require pretreatment before drying. Blanch or add color protectors to preserve natural color.

How to Blanch (see *B on pages 10 and 11)

Blanching is recommended for some vegetables to help prevent color and flavor loss during drying and storage. Blanching is used to break the skins on some fruits to help shorten the drying process.

• Bring a large stockpot filled with cold water to a rolling boil.

• Place cleaned fruits or vegetables in a strainer with a handle.

• Dip strainer into the boiling water for the recommended time.

• Make sure that all the fruits or vegetables are covered with water for even blanching.

• After blanching is complete, plunge into a large bowl filled with ice water to stop the blanching process.

• Drain and completely pat dry the fruits or vegetables before dehydrating.

How to Protect Color (see #C on page 10)

Some fruits and potatoes may discolor during the drying process. To protect the color, follow these steps.

• Prepare a solution of equal parts lemon juice and water.

• Dip pieces into the solution; drain.

• If using a commercial fruit preservative, follow package directions.

C. Determining Dryness

• Many things influence drying time, including moisture content, type and amount of food, shape and evenness of food slices, air temperature, humidity, and your personal preference in texture of your food.

• Drying charts are a guideline. Drying times and temperatures vary for different types of foods; start checking food at the minimum recommended time referenced on the chart. If the food is not listed on the chart, pick a similar food.

• Combine any remaining food to upper trays for ease of checking doneness.

• Check all trays for doneness at the minimum recommended time on the chart.

• All fruits should be able to bend and be slightly soft but not be tacky, except for apples and bananas which should be crisp.

• All vegetables should be crisp and easily broken.

840252501 ENv01.indd 8840252501 ENv01.indd 8 3/13/15 2:49 PM3/13/15 2:49 PM

Dehydrating Fruits and Vegetables

(cont.)

D. Drying Fruit Rolls

• Fruit rolls can be made with peeled and pitted pureed fresh fruits; canned fruit that has been well drained and pureed; defrosted frozen fruit, drained and pureed; or with store-bought applesauce.

• Fruits that are higher in pectin (apples, apricots, blueberries, grapes, peaches, pears, pineapples, and plums) will make a fruit roll with a nice leatherlike texture.

• When using a low-pectin fruit (grapefruits, lemons, limes, oranges, raspberries, and strawberries), combine with a higher-pectin fruit for an easy peelable fruit roll.

• Lightly spray the fruit roll sheet with nonstick cooking spray or lightly grease with vegetable oil before adding your pureed fruit.

• Evenly spread about 3/4 cup to 1 cup (177 ml to 237 ml) puree on the prepared fruit roll sheet about 1/4 inch (0.6 cm) thick.

• Add the fruit roll sheet to one of the top two trays for drying.

• Fruit rolls should be checked for doneness starting at 4 hours.

• Fruit rolls will be slightly tacky when dried.

• Always remove the fruit roll from the sheet after cooling for 15 minutes.

• The fruit roll should be slightly warm to easily remove from the fruit roll sheet.

• Once rolled up, cool completely before storing in an airtight container.

Storing Dehydrated Food

• Dehydrated foods have to be cooled completely before packaging.

• Properly dried foods need to be stored in a clean, dry, airtight container, such as resealable plastic bags, plastic containers, or glass canning jars with a tight-fitting lid, to keep foods from rehydrating.

• Store all packages in a cool, dry place.

• Dried fruits stored at 60°F (16°C) may keep up to 1 year, while vegetables stored at 60°F (16°C) may keep up to 6 months.

• Fruit rolls stored at room temperature may keep up to 1 month, if stored properly.

• If jerky has been properly dried, cooled, and packaged, it may be stored up to 2 months in an airtight container at room temperature.

• Storing at higher temperature locations will shorten the storing time. Place packaged foods in the freezer for a longer storing time.

• It is a good practice to check dehydrated foods daily. Dehydrate again if you see fruits and vegetables getting soft or if they have condensation on them. Check frequently during the additional drying, since this process will be much shorter.

• Always check the condition of your food prior to consumption. When in doubt, throw it out.

840252501 ENv01.indd 9840252501 ENv01.indd 9 3/13/15 2:49 PM3/13/15 2:49 PM

Dehydrating Chart for Fruits at 135°F (60°C)

*B = Blanching #C = Color Protector (See “How to Blanch” and “How to Protect Color” on page 8)

Fruit How to Prepare Pretreatment/Time Dehydrating Time** High-Pectin Fruit

Apples Peeled, sliced 1/4 inch (0.6 cm) thick #C 8 to 12 hours Yes

Apricots

Bananas Sliced 1/4 inch (0.6 cm) thick #C 6 to 10 hours No Blueberries Whole *B/1 minute 14 to 18 hours Yes Cherries Pitted, halved – 22 to 26 hours No Cranberries Whole *B/1 minute 17 to 21 hours Yes Green or Red Seedless Grapes Halved – 19 to 23 hours Yes Kiwi Sliced 1/4 inch (0.6 cm) thick – 8 to 12 hours Yes Lemons, Limes, or Oranges Sliced 1/4 inch (0.6 cm) thick – 17 to 21 hours No

Mangoes

Nectarines

Peaches Peeled, sliced 1/4 inch (0.6 cm) thick #C 11 to 15 hours Yes Pears Peeled, sliced 1/4 inch (0.6 cm) thick #C 10 to 14 hours Yes

Pineapples

Plums Pitted, sliced in eighths – 23 to 27 hours Yes Strawberries Sliced 1/4 inch (0.6 cm) thick – 6 to 10 hours No

Pitted, peeled, sliced

1/4 inch (0.6 cm) thick

Peeled, pitted, sliced

1/4 inch (0.6 cm) thick

Peeled, pitted, sliced

1/4 inch (0.6 cm) thick

Peeled, cored, sliced

1/4 inch (0.6 cm) thick

#C 15 to 19 hours Yes

– 13 to 17 hours No

#C 11 to 15 hours Yes

– 12 to 16 hours Yes

**Times may vary depending on the ripeness of your fruits and amount per tray. See “Dehydrating Fruits and Vegetables” on pages 8 and 9.

840252501 ENv01.indd 10840252501 ENv01.indd 10 3/13/15 2:49 PM3/13/15 2:49 PM

Dehydrating Chart for Vegetables at 125°F (55°C)

*B = Blanching (See “How to Blanch” on page 8)

Vegetable How to Prepare Pretreatment/Time Dehydrating Time**

Bell Peppers Sliced 1/4 inch (0.6 cm) thick – 9 to 13 hours Broccoli Small florets *B/2 minutes 9 to 13 hours Carrots Sliced diagonally 1/4 inch (0.6 cm) thick *B/2 minutes 11 to 15 hours Cauliflower Small florets *B/2 minutes 8 to 12 hours Celery Sliced diagonally 1/4 inch (0.6 cm) thick – 5 to 9 hours Grape Tomatoes Halved – 13 to 17 hours Green Beans Sliced 1/4 inch (0.6 cm) thick *B/2 minutes 12 to 16 hours Mushrooms Sliced 1/4 inch (0.6 cm) thick – 8 to 12 hours Onions Sliced 1/4 inch (0.6 cm) thick – 14 to 18 hours Squash, Yellow or Zucchini Sliced 1/4 inch (0.6 cm) thick – 7 to 11 hours Tomatoes Sliced 1/4 inch (0.6 cm) thick – 10 to 13 hours

**Times may vary depending on the water content of your vegetables.

840252501 ENv01.indd 11840252501 ENv01.indd 11 3/13/15 2:49 PM3/13/15 2:49 PM

Dehydrating Fresh Herbs

• Herb leaves that are larger such as basil, bay leaves, mint, sage, or sorrel should be picked from the stems before drying.

• Herbs such as cilantro, dill, parsley, or rosemary should be kept on the stem for drying. It is easier to remove the herbs after drying.

• Always rinse herbs with cold water and carefully remove any remaining water with a salad spinner or paper towels. Herbs must be completely dried before dehydrating begins.

• Small herbs should be placed on the mesh screen for the best drying.

• Herbs are fast-drying when compared to fruits, vegetables, and marinated meats.

• Herbs crumble easily when dried.

• Herbs must be cooled completely before storing in an airtight container.

Dehydrating Chart for Herbs at 100°F (40°C)

Fresh Herb Dehydrating Time**

Basil 4 to 6 hours Chives 5 to 7 hours Cilantro 4 to 6 hours Mint 5 to 7 hours Parsley 4 to 6 hours Rosemary 5 to 7 hours

**Times may vary depending on the water content of your herbs.

840252501 ENv01.indd 12840252501 ENv01.indd 12 3/13/15 2:49 PM3/13/15 2:49 PM

Dehydrating Jerky

• Wash your hands with soap and warm water before preparation of jerky.

• Choose lean cuts of meat for jerky.

• Trim any fat from meat before marinating.

• Wrap meat in plastic wrap and freeze for a minimum of 1 hour for easy slicing before marinating.

• Marinate in a heavy-duty resealable plastic zipper bag or a glass dish. Do not use a metal pan for marinating, since it causes a flavor change and a possible reaction of the marinade to the metal of the pan.

• Always marinate meats for jerky in a refrigerator; drain and discard marinade before drying.

• Dehydrate jerky according to the recipe or follow jerky preparation according to package directions.

NOTE: For food safety, to help ensure any bacteria present are destroyed, choose pretreatment or post treatment from below:

• Pretreatment of Meat Prior to Dehydrating – Heat oven to 350°F (177°C). Drain and discard marinade from meat. Pat dry with paper towels and

place meat in a single layer, leaving a space around each piece on baking sheet. Bake 5 to 10 minutes or until internal temperature reaches 160°F (72°C). Poultry must reach 165°F (74°C). NOTE: This method may reduce drying time and may result in a drier texture.

• Post Treatment of Meat After Dehydrating – Heat oven to 275°F (135°C). Line a large baking sheet with foil. Place jerky in a single layer, leaving a

small space around each piece. Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat jerky dry with paper towels to remove any surface fats before storing.

• Check jerky after 4 hours and every 30 minutes after.

• Jerky is dry when it cracks without breaking when bent.

• Pat jerky dry with a paper towel to remove any surface fats and cool completely before storing in an airtight container.

• If jerky has been properly dried, cooled, and packaged, it may be stored up to 2 months in an airtight container at room temperature.

• Always slice meats against the grain for a more tender jerky.

• Meat slices should be no more than 1/4 inch (0.6 cm) thick, 4 inches (10.2 cm) long and 2 inches (5.1 cm) wide.

• Never marinate meat at room temperature. Always refrigerate meat when marinating.

• Always follow the recipe directions.

• Label and date all containers of jerky.

840252501 ENv01.indd 13840252501 ENv01.indd 13 3/13/15 2:49 PM3/13/15 2:49 PM

Recipes

Whiskey Beef Jerky

Ingredients: 2 pounds (907 g) beef top round

2 cups (473 ml) root beer 1 cup (237 ml) whiskey 1/2 cup (118 ml) molasses 1/2 cup (118 ml) brown sugar 1/2 cup (118 ml) soy sauce 2 Tablespoons (30 ml) liquid smoke 1 Tablespoon (15 ml) garlic powder 1 Tablespoon (15 ml) chili powder

Directions:

1. Place beef in a resealable plastic freezer bag and freeze for 1 hour or until firm enough to slice easily.

2. In a medium bowl, mix remaining ingredients until brown sugar is dissolved.

3. Remove beef from freezer and slice against the grain into 1/4-inch-thick (0.6-cm) slices.

4. Add beef and marinade to bag, making sure meat is completely covered with marinade.

5. Close bag and refrigerate 8 to 12 hours.

6. Drain and discard marinade. Pat all slices of beef with paper towels.

7. Place beef slices in a single layer on the first tray, leaving space around each slice for proper drying. Fill trays with remaining beef slices.

8. Stack trays on base with the top tray last.

9. Set the dehydrator to 160°F (70°C) for 4 to 8 hours. Start checking beef for doneness at 4 hours and then every 30 minutes. Jerky is dry when you can bend it and and the top cracks, but the slice does not break.

10. Heat oven to 275°F (135°C).

11. Line a large cookie sheet with aluminum foil. Place jerky in a single layer, leaving a small space around each slice.

12. Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat dry with paper towels before storing in an airtight container.

Makes: About 1 pound

840252501 ENv01.indd 14840252501 ENv01.indd 14 3/13/15 2:49 PM3/13/15 2:49 PM

Recipes (cont.)

Cajun Beef Jerky

Ingredients: 3 pounds (1.4 kg) beef top round

3/4 cup (177 ml) Worcestershire sauce 1/2 cup (118 ml) water 1/2 cup (118 ml) soy sauce 1/3 cup (79 ml) teriyaki sauce 1 Tablespoon (15 ml) onion powder 1 Tablespoon (15 ml) Old Bay 1 Tablespoon (15 ml) liquid smoke 2 teaspoons (10 ml) Cajun seasoning 1 teaspoon (5 ml) celery seed

Directions:

1. Place beef in a resealable plastic freezer bag and freeze for 1 hour or until firm enough to slice easily.

2. In a medium bowl, mix remaining ingredients.

3. Remove beef from freezer and slice against the grain into 1/4-inch-thick (0.6-cm) slices.

4. Divide beef and marinade between 2 bags, making sure meat is completely covered with marinade.

5. Close bag and refrigerate 8 to 12 hours.

6. Drain and discard marinade. Pat all slices of beef with paper towels.

7. Place beef slices in a single layer on the first tray, leaving space around each slice for proper drying. Fill trays with remaining beef slices.

Seasoning

8. Stack trays on base with the top tray last.

10. Heat oven to 275°F (135°C).

11. Line a large cookie sheet with aluminum foil. Place jerky in a single layer, leaving a small space around each slice.

12. Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat dry with paper towels before storing in an airtight container.

Makes: About 1 1/2 pounds

840252501 ENv01.indd 15840252501 ENv01.indd 15 3/13/15 2:49 PM3/13/15 2:49 PM

Recipes (cont.)

Teriyaki Beef Jerky

Ingredients: 2 pounds (907 g) flank steak

2 cups (473 ml) pineapple juice 1 bottle (15 ounces/444 ml) soy sauce 1 1/2 cups (355 ml) packed light brown sugar 1 cup (237 ml) rice vinegar 6 large garlic cloves, halved 2 small dried red chilis, halved

Directions:

1. Place beef in a resealable plastic freezer bag and freeze for 1 hour or until firm enough to slice easily.

2. In a medium bowl, mix remaining ingredients until brown sugar is dissolved.

3. Remove beef from freezer and slice against the grain into 1/4-inch-thick (0.6-cm) slices.

4. Add beef and marinade to bag, making sure meat is completely covered with marinade.

5. Close bag and refrigerate 8 to 12 hours.

6. Drain and discard marinade. Pat all slices of beef with paper towels.

7. Place beef slices in a single layer on the first tray, leaving space around each slice for proper drying. Fill trays with remaining beef slices.

8. Stack trays on base with the top tray last.

10. Heat oven to 275°F (135°C).

11. Line a large cookie sheet with aluminum foil. Place jerky in a single layer, leaving a small space around each slice.

12. Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat dry with paper towels before storing in an airtight container.

Makes: About 1 pound

840252501 ENv01.indd 16840252501 ENv01.indd 16 3/13/15 2:49 PM3/13/15 2:49 PM

Care and Cleaning

w WARNING

Disconnect power before cleaning. Do not immerse cord, plug, or base in water or other liquid.

Electrical Shock Hazard:

Unplug unit when through drying. Let cool.

840252501 ENv01.indd 17840252501 ENv01.indd 17 3/13/15 2:49 PM3/13/15 2:49 PM

Wash in warm, soapy water. Wipe the base with a damp,

DISHWASHER-SAFE

DO NOT use the “SANI” setting when washing in the dishwasher. “SANI” cycle temperatures could damage your product.

soapy cloth.

+ 39 hidden pages